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Official Whole30® Recipes  Official recipe account for the #Whole30 program, as detailed in NY Times bestselling books The Whole30, Food Freedom Forever, & The Whole30 Cookbook

@firstandfull: I thought I could kick things off with a fun recipe! These Breakfast baked potato skins are topped with sautéed greens, soft scrambled eggs, crispy chopped bacon. I like to serve mine with a healthy dollop of #compliant pesto. It’s a great way to change things up if you have a few extra minutes in the morning.
5 Russet Potatoes, washed and dried
8-10 pieces of bacon
5 Eggs
3 C Uncooked Spinach
1 clove of garlic
2 tbsp ghee, melted (or you could use olive oil)
Arugula Pesto (optional)
kosher salt
olive oil
salt+ pepper
1.Preheat the oven to 400 degrees. (Skip this step if using air fryer)
2.Rub the potatoes with olive oil and kosher salt. 3.Place in the oven for 45 minutes or till crispy on the outside and done on the inside. If using the Air Fryer, cook on 390 degree for 30-40 minutes.
4.Removed cooked potatoes from the oven/ air fryer and cut in half horizontally.
5.While the potatoes cool down, prepare the scrambled eggs.
6.Prepare the garlicky sautéed spinach: Sauté spinach in olive oil with 1 clove of minced garlic. Season with salt and pepper, to taste.
7.Cook the bacon. (according to the package) Roughly chop.
8.Scoop out most of the flesh of the halved potatoes. Reserve for another recipe. (If you baked the potatoes, place skins back in the oven for 8 minutes for maximum crispiness.) 9.Brush the inside of the potato skins with melted ghee or avocado oil, top with scrambled eggs, sautéed spinach, and chopped bacon.
10. Top with a dollop of pesto (optional). Enjoy!
For the original post, head to firstandfull.com and search "Breakfast Baked Potato Skins" or Google "FirstandFull Breakfast Baked Potato Skins"
#junewhole30 @firstandfull #whole30recipe

Hello! My name is Marissa Allen and I blog over at @firstandfull! I'm excited to be taking over the @whole30recipes account this week. The little (somewhat skeptical) cutie pictured is my #1 helper and I'm sure you will see bits and pieces of her in the #Instastory this week. I also have an 18 month old son that couldn't be held down long enough for the picture! I thought this picture was fitting as I will be sharing how the Whole30 fits into our lives as a busy family with 2 small kids. My husband and I took on the Whole30 to take back control of our eating habits and discover what TRULY works for us. I’m so excited to welcome you into my home and share all sorts of Whole30 goodness with ya. Check out FirstandFull.com for some more behind the scenes, a giveaway or two, ALL my Whole30 recipes, and a few #foodfreedom recipes as well!

@melissasfoodfreedom saying GOODBYE 🥑 It’s been a joy to spend this week with you, and I hope my simple, simple, SIMPLE recipes have given you the tools you need to start, continue, or even restart a Whole30 with CONFIDENCE 👊🏻 Today is also Day 30 of my own Whole30: and I’m starting a 10-day fast track reintroduction tomorrow! 📋 My own page, @melissasfoodfreedom, is a positive space where we support and encourage each other as we discover, enjoy, and fight for our own Food Freedom Forever. ❤️ All are welcome to join us over at @melissasfoodfreedom ! 🙋🏼‍♀️ If you’re wanting even more SIMPLE, my website, melissasfoodfreedom.com, is full of recipes just like the ones I shared this week. 💻 I hope you feel invited to come and take a look around: I made the site just a few short months ago, and I love seeing it get utilized! 👍🏻 Thank you to the entire Whole30 team for having me, it was so much fun “meeting” all y’all this week: and I hope to see you again soon! 🌿👋🏻 @melissasfoodfreedom signing off 💕
📸: @colleenkubiakphoto
@melissasfoodfreedom | more recipes available at melissasfoodfreedom.com

#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s HASHBURGER BITES 🍔 Burgers in one cute muffin shape! This recipe took me a LONG time to perfect, but I’ve finally came up with the perfect burger taste that holds its shape together and microwaves well too!

Here’s what you need: - 1 lb. LEAN Ground Beef (If you don’t use 93% or leaner, it WILL be a greasy mess! Go lean, trust me 👍🏻)
- 4 Eggs
- 1 bag (or 8 C.) Frozen Shredded Potatoes, thawed in refrigerator for at least 2 hours
- 1 tsp. Mustard Powder
- 1/2 tsp. Black Pepper
- 1/2 tsp. Seasoned Salt (check your labels! @traderjoes has a compliant one)
- Pickles and Mustard, for garnish

Here’s what to do:

1. Preheat oven to 400°.
2. Combine the thawed potatoes with the (whisked) eggs.
3. Spray a muffin tin with oil. Press potato and egg mixture into muffin tin, about 1/2 full.
4. Then, use a cookie dough scoop to portion out ground beef and place a scoop on top of each of the potato “cups”. Press the raw meat into the potatoes and sprinkle evenly with mustard powder, pepper, and seasoned salt.
5. Bake in the oven for 15 minutes. Let cool, and top with a drizzle of mustard and chopped (compliant) pickles. Easy!

Again, microwaves well and it’s great for kids (and kids at heart 😊) @melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away a WHOLE30 SAMPLER PACK from @ZUPANOMA on my page, @melissasfoodfreedom ! The giveaway closes at 5P CST, so go enter NOW! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s TACO SEASONING 🌮 make your seasoning at home, and make it in bulk so come busy weeknights you can simply brown your meat, toss in 2 Tbsp. seasoning, simmer with a bit of water, and serve! I love my taco meat in salads, on sweet potatoes, in a bowl with cauli rice... the options are endless! 🙌🏻 Here's what you need: -1/4 c. Sea Salt
-1/4 c. Crushed Red Pepper
-1/4 c. Paprika
-3/4 c. Cumin
-1 c. Chili Powder

Here's what to do:

Combine and store in an airtight jar. To use, add 2 tsbp. per 1 lb. of meat. Shake your jar of seasoning before measuring to ensure an even blend!

The blend is medium heat: add more paprika if you like, or mix it up by adding chipotle powder for a "chipotle" version! 🌶🌶🌶

@melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away a WHOLE30 SAMPLER PACK from @ZUPANOMA on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s BBQ CHICKEN POPPERS 🏆 you are going to LOVE these. Use a @whole30approved BBQ Sauce or the BBQ Sauce recipe in the Whole30 book. The method is the same as my saucy crispy buffalo chicken poppers (recipe on melissasfoodfreedom.com !), but the seasoning blend is different! As usual, simple and satisfying 👌🏻 Here's what you need: -1 lb. Boneless, Skinless Chicken Breast
-2/3 C. Almond Flour
-1 tsp. Onion Powder
-1 tsp. Chili Powder
-1 tsp. Salt
-1 tsp. Black Pepper
-2 Tbsp. Garlic Powder
-2 Eggs
-Avocado Oil
-1/4 C. @whole30approved BBQ or homemade BBQ sauce from Whole30 cookbook page 120

Here's what to do:
1. Slice chicken into tiny chunks. Then combine dry ingredients in one bowl and whisk eggs in another bowl.
2. Pour avocado oil into a deep skillet until entire surface is coated in oil— but ONLY enough to coat and no deeper. Deep frying is not allowed on the Whole30, we’re only sautéing here! Set to medium-high heat.
3. With one hand, dip the chicken chunks a few at a time in eggs, coat, and then place in dry ingredients bowl. Use your other hand to press dry mix into chicken chunks and set aside (using one hand per bowl keeps your hands from turning into gooey batter fingers).
4. Once oil in skillet is shimmering, Place all chicken chunks at once in pan in a single layer. Cook about 3 1/2 minutes per side, and transfer to a paper towel lined plate.
5. Use a silicone brush to coat each chicken popper in BBQ sauce.
6. You’re ready to eat! My favorite way to eat these is on a big salad with shredded carrot and homemade sweet potato wedges. ✌🏻 @melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away a WHOLE30 SAMPLER PACK from @ZUPANOMA on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s EVERYTHING BAGEL SWEET POTATO EGG CUPS 🍳 perfect for meal prep and reheating all week long!

Here’s what you need: * 1 Extra Large Sweet Potato
* 8 Eggs
* Everything But the Bagel Seasoning
* Salt & Pepper
* Garlic Powder
* Olive Oil Spray

Here's what to do:

1. Preheat the oven to 375°.
2. Peel the sweet potato and grate it with a cheese grater. Take the grated sweet potato and squeeze out excess liquid with paper towels.
3. Spray a muffin tin with avocado oil (generously) and press grated sweet potato into 8 holes, about 1 rounded tbsp each.
4. Season the tops of the sweet potato cups with salt, pepper and garlic powder and put in the oven to crisp for 5 minutes.
5. Take out of the oven and crack a whole egg on each of the 8 sweet potato cups.
6. Bake for 10 more minutes.
7. Take out of oven and sprinkle the top of the egg cups with Everything But the Bagel seasoning.
8. Bake 3 more minutes or until yolk is cooked to your preference. Remove from muffin tin (carefully 😊) and store until you need them!

@melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away an GOLDEN MILK LATTE package from @golden.root on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s CHICKEN “PASTA” BAKE 🍝 This dinner comes together with a few simple ingredients and pleases even the pickiest non-whole30er! so FILLING and COZY 😊

Here’s what you need: -12 oz. Marinara Sauce (check your labels!)
-1 lb. Shredded, Cooked Chicken
-1 Medium-Sized Spaghetti Squash
-1 Egg
-1 1/2 Tbsp. Fresh Parsley (or dried parsley if you want, you do you)

Here’s what to do:

1. Preheat oven to 350°. Cook spaghetti squash to your preference. I stab the spaghetti squash a few times and microwave it whole (yep, whole) for 3 minutes on a plate. Rotate it and microwave 3 minutes, then rotate again and microwave 3 minutes (9 minutes total).
2. Let squash cool a minute or so and then slice it open. Dig out the gooey seedy stuff and discard.
3. Combine the cooked spaghetti squash strands with the shredded chicken and marinara. Then whisk the egg and stir everything together quickly.
4. Stir in 1 Tbsp. of the Parsley and then pour mixture into a foil loaf pan. Use a spoon to spread mixture evenly in the pan.
5. Cover with foil and bake 1 hour. Sprinkle with remaining 1/2 Tbsp. of Parsley and serve!
I love to keep this in the fridge and take slices to work for lunch- it makes about 3-4 servings. So simple and microwaves REALLY well!

@melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away an GOLDEN MILK LATTE package from @golden.root on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s ROASTED PEPPERS + SAUSAGE 🌶 y’all have been absolutely loving the simplicity of my recipes this week- so I thought I’d take it as simple as you can get with this one! I make a match of this and portion it in pyrex and then I’ll take it to work throughout the week for office lunches 👍🏻 Here’s what you need: -4-5 Links Complaint Pre-Cooked Sausage
-4-5 Peppers, in various colors
-2 Tbsp. Avocado Oil
-One Shake Each of Salt, Pepper, Onion Powder and Paprika

Here’s what to do:

1. Preheat oven to 450°. Chop peppers and onions into slices, and sausages into rounds.
2. Line a cookie sheet with aluminum foil. Add peppers, sausage, avocado oil and seasoning and toss to coat.
3. Bake for 20 min. Store in single serve containers and refrigerate for a quick microwave meal throughout the week!
Simplicity 👌🏻Who says whole30 has to be fancy or complicated?? @melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away an GOLDEN MILK LATTE package from @golden.root on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s BLENDER SALSA 💃🏼 So easy, and so fresh compared to jarred salsa! Not that spicy (I’m a Wisconsinite after all) but if you want it hotter, just add another jalapeño 🌶
Here's what you need: - 1 28oz. Can Whole, Peeled Tomatoes (juice and all)
- 1 Jalapeño Pepper (seeds removed)
- 1 C. Fresh Cilantro (stems removed)
- Juice of 2 limes
- 1/2 Medium Red Onion, (roughly chopped)
- 1 1/2 tsp. Minced Garlic
- 1 1/2 tsp. Cumin
- 2 tsp. Salt

Here's what to do:

Add all ingredients to a mixing bowl and blend using an immersion blender. For best flavor, refrigerate overnight before serving. ⏲

@melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away an ALMOND BUTTER PRIZE PACK from @wild_friends on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ’s 4-INGREDIENT CAULIFLOWER “HUMMUS” 🌿 Cool and creamy dip for veggies, chicken tenders, whatever you like!

Here's what you need: -1 12oz. Bag Frozen Cauliflower Florets
-2 Tbsp. Tahini
-1/4 C. @tessemaes Lemon Garlic Dressing
-2 Cloves Garlic, minced

Here's what to do:

1. Microwave frozen cauli in a glass bowl with 3 Tbsp. water for 4 minutes. Stir, then microwave 4 more minutes.
2. Place cooked cauli in a blender or food processor with tahini and lemon garlic dressing. Blend until smooth.
3. Pour mixture into a bowl and stir in minced garlic.
4. Chill 3 hours. DON’T skip this step. I know you're tempted. Don't!
5. Serve with a drizzle of Lemon Garlic dressing, paprika and chopped parsley.

@melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away an ALMOND BUTTER PRIZE PACK from @wild_friends on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

@melissasfoodfreedom ‘s CRISPY BAKED BBQ RANCH DIP 🙌🏻 this chicken dip gets bubbly and crispy- and it’s delicious with carrot sticks and celery 😋 This is also a perfect Whole30 party dip- it comes together in LITERAL SECONDS because canned chicken makes everything easier— and I usually make it in a foil cake tin so no clean up is involved- except the spoon you stir it with 😂

Here’s what you need: -28oz. Canned Chicken (check your labels!)
-1/3 c. BBQ Sauce (Whole30 homemade or @Whole30Approved)
-1/3 c. Ranch Dressing (Whole30 homemade or @Whole30Approved)
-1 Foil Cake Pan (8x8)

Here’s what to do:

1. Preheat oven to 350°. Drain chicken and use a fork to mash it into the foil pan.
2. Pour in BBQ sauce and ranch, and stir everything together.
3. Bake for 40 minutes and then broil for additional 5 minutes.
4. Drizzle with additional BBQ sauce and Ranch. Eat with carrots, celery, in a lettuce wrap, whatever!

@melissasfoodfreedom | recipe available at melissasfoodfreedom.com
PS I’m giving away an ALMOND BUTTER PRIZE PACK from @wild_friends on my page, @melissasfoodfreedom ! Go enter! ➡️
#whole30recipes #junewhole30 #resetwithMelissasFF

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